I had a surplus of lemons so I made a double batch of curd. I made a version of lemon bars (used some ideas from a bunch of different recipes) and now have two half pint (8 oz) jars left. I didn't water bath can them because of the butter and eggs. I searched around the message boards and saw several folks have said it freezes very well. So here are my questions:
1) how long can I keep it in the freezer (please say if this length is based on your personal experience or someone else's published recommendation).
2) Do you think one 8 oz jar is enough to cover a 9x9 glass baking dish of shortbread? When I made my lemon bars I just used what I needed from the pot and did not measure and so I am not sure how much I used.
3) What other uses do you have for lemon curd? Can I use it as the filling for lemon meringue? I've never had lemon meringue pie so I don't really know what its supposed to taste like. I know about using it for tarts and the filling in between cake layers....any other suggestions or recipes that would fit an 8 oz jar?
4) I still have 6 lemons left....just sayin'